bostonzest

Tag: citrus

  • Save the Zest…Orange Zest That Is!

    If a nice selection of citrus is around your home this time of year, you may be tossing out something that others pay good money to obtain – the zest of the peels.

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    We save some of each citrus as dried zest in a collection of little spice tins. The one above is from the Cara Cara oranges that Penny likes for snacks.

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    Using her favorite Kuhn Rikon Y peeler, she takes the thinnest strips of zest she can, leaving as much of the white pith behind. 

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    Penny piles them on a plate to dry completely before tucking them into a tin with the last batch. 

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    The zest strips will be used in teas, in beef stew, ground up into spice blends, and for other times when the cook is inspired by their great aroma. 

    Of course, if you want a supply without the work, you can buy organic orange peel, organic tangerine peel, or organic lemon peel. We just like getting them for free along with our citrus purchases!

    What's on your Food Lover's Shopping List?

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    Words: Penny & Ed Cherubino
    Photos: ©2018 Penny & Ed Cherubino 

  • How do you eat Pomelos?

    IMG_4443 - Version 22012-01-01-pomelo-supremes-© 2011 Penny Cherubino

    Once you've done the work of peeling a pomelo and have a beautiful bowl of juicy segments, how do you eat it? What do you add?

    After we posted our recent alert that pomelos were in local markets, Ed went wandering around the web to learn more about this lovely citrus. As I was breaking one into segments to serve as an afternoon snack, he was telling me about cultures where they put salt rather than sugar on pomelo. And, he even mentioned a combination of salt, sugar, and chili. 

    They all sounded like fun to me so I served up our fruit surrounded by a variety of dipping possiblities. 

    Pomelo with aleppo

    You know that this household of Aleppo-pepper-addicts had to try that and, of course, we loved it.

    IMG_4449 - Version 22012-01-01-pomelo-appeppo-chili-salt-sugar-© 2011 Penny Cherubino

    Here's a piece with a sugar, salt, and chili mix. 

    So, what do you have on your pomelos? And, do you have any favorite salads or drinks that you make with this giant citrus? 

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    Details:
    Words: Penny & Ed Cherubino
    Photos: © 2012 Penny Cherubino

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